Spaghetti Alla Carbonara Lunch

Common Sense Guidelines for Spaghetti alla Carbonara Lunch in the USA

Ingredients:

Spaghetti pasta

Pancetta or guanciale (cured pork cheek)

Eggs

Pecorino Romano cheese

Black pepper

Preparation:

Cook the spaghetti according to the package directions.

While the pasta is cooking, render the pancetta or guanciale in a skillet until crispy.

In a separate bowl, whisk together the eggs, Pecorino Romano cheese, and black pepper.

Drain the pasta and add it to the skillet with the pancetta.

Pour the egg mixture over the pasta and toss vigorously until the eggs are cooked and creamy.

Serving:

Serve the spaghetti alla carbonara immediately, topped with additional Pecorino Romano cheese and black pepper.

Restaurants in the USA:

New York City

* Babbo

* Carbone

* Via Carota

Los Angeles

* Bestia

* Osteria Mozza

* Sotto

San Francisco

* Flour Water

* Scoma's

* Tony's Pizza Napoletana

Chicago

* Allium

* RPM Italian

* The Gage

Washington, D.C.

* Fiola Mare

* Masseria

* Officina

Tips:

Use high-quality ingredients for the best flavor.

Do not overcook the eggs, as they should be creamy and not scrambled.

Serve the spaghetti alla carbonara immediately, as it will become dry if it sits for too long.

Pair the spaghetti alla carbonara with a light white wine, such as Pinot Grigio or Sauvignon Blanc.

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